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    You are in: Home / Recipes / Quick Chile Relleno Casserole Recipe
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    Quick Chile Relleno Casserole

    Quick Chile Relleno Casserole. Photo by Bobtail

    1/1 Photo of Quick Chile Relleno Casserole

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Pvt Amys Mom's Note:

    My mother has been making this recipe for years. Its quick and easy and comes close to the original. I am not a big fan of the "chile". I have substitued chopped green chiles and shredded the jack cheese - which I actually prefer - but either way, this is a tasty one!

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    Units: US | Metric


    1. 1
      Remove seeds and pith from green chiles.
    2. 2
      Cut the jack cheese into large slices and divide evenly between the chiles, folding or tucking the cheese inside.
    3. 3
      Butter (or spray with Pam) a 1 1/2-quart casserole dish and arrange the chiles side by side on the bottom.
    4. 4
      With an electric mixer, beat eggs until thick and foamy.
    5. 5
      Add milk, flour and baking powder and beat until smooth.
    6. 6
      Pour egg mixture over the chiles and sprinkle with the cheddar cheese.
    7. 7
      Bake, uncovered, in a 375F oven for about 30 minutes or until casserole is puffed and appears set when gently shaken.
    8. 8
      Just before casserole is ready, heat marinara sauce to pour over individual servings if so desired.

    Ratings & Reviews:

    • on November 03, 2005


      I love this recipe and will definitely make it again. The casserole puffed up beautifully! We used 3 fresh poblano chiles, which I roasted just prior to putting the in dish. I put a gravy boat of ranchero red (enchilada) sauce on the table, to be used instead of marinara, and I served oven-warmed flour tortillas and butter, and freshly made guacamole with the casserole. Awesome meal! Thanks!

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    • on March 27, 2005


      This is an excellent recipe. I was suprised that the flavor of the chiles permeated the entire dish. I stuffed the peppers with Chihuahua cheese and topped with a Mexican cheese blend. Will definitely make this again and again.

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    • on January 31, 2005


      This was so yummy and easy! DH and I ate almost the whole casserole. I used a can of chopped chiles as suggested in the description. I spread the chopped chiles on the bottom of the casserole and laid thick slices of monterey jack cheese on top of the chiles. I then followed the recipe as instructed, pouring the egg mixture over top and sprinkled with mild cheddar cheese. It cooked to a beautiful golden color and when spooned into, the monterey jack cheese oozed out, making your mouth water! This has a quiche like texture and the chile flavor is mild, not overpowering. I think it would make a great brunch idea! I will definitely repeat this and want to use whole chiles as in the recipe! Thanks Pvt Amys Mom!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)


    Nutritional Facts for Quick Chile Relleno Casserole

    Serving Size: 1 (176 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 319.5
    Calories from Fat 193
    Total Fat 21.5 g
    Saturated Fat 12.5 g
    Cholesterol 179.4 mg
    Sodium 406.3 mg
    Total Carbohydrate 11.2 g
    Dietary Fiber 0.5 g
    Sugars 1.4 g
    Protein 20.0 g

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